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Keto Substitute for Mashed Potatoes

Mashed cauliflower is a great substitute for mashed potatoes. It is easy, can be made with lots of options, and very tasty. Try and let Nonna know what you think about it!

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Mashed Cauliflower

Ingredients

      • 1 Cauliflower head
      • 1/2 to 1 stick of butter
      • Dan Pastorini’s Garlic and Herb Seasonings
      • Jacobsen Chili Salt
      • Gumbo Daddy Cajun Seasoning
      • Cheddar Cheese (shredded)
      • Bacon Bits (optional)
      • Cream Cheese (optional)

Directions

  1. Cut head of cauliflower into chunks and place in microwaveable bowl. Large chunks is fine.
  2. Cover bowl and microwave on high at 5 minute intervals. Check to see if the cauliflower is “mash-able”. If you can “mash” it, remove from microwave. If you can not mash it, microwave for another 5 minutes on high. Nonna microwaved for 15 minutes total checking every 5 minutes.
  3. Add 1/2 stick of butter, cheese, and seasonings. Mash. (See Note 1)
  4. If the cauliflower is too thick, add more butter. Nonna used an entire stick of butter for one head of cauliflower. You could add a little water if you desire (Nonna did not as she doesn’t like it too watery).
  5. Taste test. Add seasonings, cheese, bacon bits (optional), cream cheese (optional), as you see fit. Texture and taste are per your preferences. (See Note 2)

Note 1: Nonna mashed the cauliflower with a Nylon Masher. You can use a food processor if you desire. Nonna likes hers a little lumpy, thus, the hand masher.

Note 2: Other than the butter, there are no measurements. It depends on texture and taste. Start with less ingredients and add as you desire.

Homemade Alligator Jerky

Nonna combined Goya Mojo Marinade with some cajun spices to make a delicious Alligator Jerky! This is a must try. It is simply FANTASTIC. Alligator meat is very good!

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Alligator Jerky

  • Difficulty: Easy, but time consuming
  • Print

Ingredients

1 lb alligator meat
1 Cup Goya Mojo Marinade
Gumbo Daddy Cajun Seasonings
Jacobsen Garlic Salt

Directions

  1. In a mixing bowl, add Goya Mojo, Gumbo Daddy, and Garlic Salt and mix. Taste test and add more spices as you desire.
  2. Trim the meat to 1/4 inch thick. Try to make the meat the same thickness as best you can. Thinner is better, but a 1/4 inch will work just fine.
  3. Place alligator meat and Goya Mojo mix in a ziplock. Remove air and seal the ziplock. Place in refrigerator for 3-4 hours. Make sure the meat is covered with the marinade.
  4. Pre-heat oven to 170°
  5. After the meat has marinated, place it on a baking pan with rack. Spread the meat out so there is distance between each piece. An inch between the meat is a good starting distance.
  6. Place pan in the oven for 4ish hours.
  7. Check on the meat regularly to make sure it is drying out. Nonna turned the oven up to 175° to move things along a little. However, you don’t want to go beyond 175°. This is meant to be a slow process.
  8. If you squeeze the meat and moisture comes out, it is not dried. It needs more time.
  9. If you can break the meat it is overcooked. However, some people like it this way and that is just fine. Thinner slices work better if you like the jerky crispy.

  1. NOTE: Nonna did her best to get the meat the same thickness, but she did have some pieces (slightly thicker) that required more time in the oven. You may need to remove thinner pieces as they are ready and let thicker pieces cook a tad longer. Your call!

Berbere Goat – DELICIOUS!

Nonna tried a new flavor and LOVED it! She modified the original recipe to accommodate an afternoon of skydiving. Using the crockpot ensures you can have a great afternoon and still come home to a delicious home cooked meal. Take a look at Nonna’s video and enjoy!

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Check out Oya Come Chop for the original recipe.

Goat Berbere

Ingredients

    • 2-3 pounds Goat Meat (Nonna used ribs)
    • 1 large onion (quartered)
    • 1 large orange bell pepper (sliced)
    • 1 large yellow bell pepper (sliced)
    • 1 large red bell pepper (sliced)
    • 1 large chili pepper (sliced)
    • 3 tablespoons Berbere seasoning
    • Jacobsen Garlic Salt
    • 1 clove garlic (peeled)
    • 3 Cherry Tomato packages
    • Ginger root
    • 1-2 cups Beef or Pork or Goat Broth. (See Note 2)
    • 1 jar Goya Sofrotio tomato cooking base
    • See Note 1 for all ingredients

Directions

Veggies:

  1. Slice the bell peppers, onion, and chili pepper.
  2. Peel the garlic. No need to mince.
  3. Chop the onion and ginger root.
  4. Place tin foil on a baking pan and spray with non stick canola oil.
  5. Place all the veggies (cheery tomatoes included) on to the pan and spread out.
  6. Bake at 375° for 45ish minutes. The veggies should look a tad charred. (Even the original recipe says that!)
  7. Remove from oven and let cool.
  8. Once cool, put in a blender or food process and blend until the veggies are somewhat liquified. It will make a thick paste. You do not want veggie chunks.

Goat Meat:

  1. Place goat meat in a crockpot.
  2. Add 3 tbsp Berbere seasonings over the goat meat.
  3. Add some garlic salt
  4. Add broth.
  5. Add veggie mix (paste) (Ideally the paste makes 3ish cups)
  6. Mix the broth and veggie mix. (Ideally the sauce will cover the goat meat – mostly)
  7. At this point what you do depends on what you have done. Nonna (who didn’t have enough tomatoes) added Goya tomato base. By adding this she used a total of 3 cups veggie mix & tomato base. As the sauce was very thick she added about 1/2 cup more broth for a total of 1.5ish cups. Bottom line is that you want a thick veggie (tomato flavored) sauce covering the meat or mostly covering the meat.
  8. After you’ve mixed the sauce, cover the crockpot and set on low. Let cook 8ish hours.
  9. Check the meat to ensure it is cooked through. It should flake apart when done. Nonna could shred it with a wooden spoon!

Note 1: You can use any combination of colorful bell peppers you desire. You can even add a few more if you like. Also, Nonna only used 1 package of cherry tomatoes, but she really needed 3 or more total. How many tomatoes you use is up to you. Nonna added Goya Tomato base to make up for the tomato shortage. This substitute worked great!

Note 2: Nonna used leftover pork broth from her tamale video. The original recipe called for goat broth, but it also directed you to boil the goat. Beef broth should work just fine. Heck even water would work, but it wouldn’t have the flavor. Bottom line – when you boil meat save the broth to use later!

Stuffed Flank Steak

In this video, we made an amazing stuffed flank steak with gravy. We may need to put this on the list of recipes for the Jump for the Rose dinner this year!

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Stuffed Flank Steak

  • Difficulty: Moderate
  • Print

Ingredients

    • 1 package Flank Steak
    • 1 large onion (chopped)
    • Dan Pastorini Garlic and Herb seasonings
    • Dan Pastorini Texas Style Rub
    • Jacobsen Ghost Chili Salt
    • Gumbo Daddy Cajun Seasoning
    • 1/4 cup garlic
    • 1 package mushrooms
    • Olive Oil
    • 2-3 tablespoons of butter (Nonna likes goat butter)
    • rosemary
    • basil
    • parsley
    • 4 ounces goat cheese
    • Special Shit (seriously that is what it is named)
    • Goya Adobo all purpose seasonings
    • 1 baking bag
    • 2 tablespoons cup flour
    • 3-4 precooked bacon strips (optional)
    • toothpicks

Directions

  1. Place butter, garlic and onion in a pan and sauté over a medium heat.
  2. Add mushrooms, rosemary, basil, parsley, and seasonings (Nonna added DP Garlic & Herb, Goya Adobo, Special Shit, and Jacobsen Ghost Chili Salt).
  3. When onions are translucent and mushrooms are soft remove from heat, place in a mixing bowl, and let cool. (See Note 1)
  4. When cool add chopped bacon and goat cheese. Mix.
  5. Add 2 tablespoons to the baking bag and shake.
  6. Cut flank steaks into rollable pieces and pound with a tenderizer to thin and tenderize the meat.
  7. Lay out the meat and put some of the mushroom mix in the center. Roll the meat. Hold in place using toothpicks. Ideally you will roll the meat and place the mushroom mix such that the mix is in-between each layer of meat. This is called a pinwheel.
  8. Place the rolls in the baking bag and the bag into a baking pan. Close up the bag and poke a few holes in it.
  9. Place in oven at 375° F for 30 mins.
  10. Check the meat with a thermometer. It is rare at 140°F.
  11. Take the juices from the bag and make a gravy. Add a little flour or water as needed (but not a lot)

Note 1: At this point, the mushroom mix is ready to go. You can cook the flank steak anyway you want and simply put the mix over the steak if you like!. Also, you can add the goat cheese and bacon or not! Your choice!

Note 2: As always, Nonna used her favorite seasonings, but you can use any you like. As she says “Recipes are just good suggestions.”

Locrio de Pollo; Goya Goodness!

Nonna took another recipe from Goya’s website. Once again it was DELICIOUS! Nonna did modify the recipe some as recipes are only “good suggestions!”

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Here is the recipe to Goya’s recipe. Nonna’s recipe is below.

Dominican Chicken & Rice (Compliments Goya)

  • Difficulty: Moderate
  • Print

Ingredients

    • 4 chicken quarters
    • Adobo All-Purpose Seasonings
    • Lemon Juice
    • 1 small onion (chopped)
    • 1 Jalapeno
    • cilantro
    • 1/4 cup garlic (minced)
    • Canola Oil
    • 1/4 cup tomato paste
    • Manzanilla Spanish Olives (pitted and halved)
    • Chicken Flavored Bouillon
    • Jacobsen Garlic Salt
    • Canilla Extra Long Gran Rice

Directions

    1. In large, plastic zip-top bag or airtight container with lid, add chicken pieces, Adobo, lemon juice, onions, garlic, cilantro and oregano. Seal bag and massage to coat chicken completely in marinade. Marinate at room temperature about 10 minutes. Remove chicken from marinade, reserving marinade.
    2. Heat large, heavy-bottomed pot over medium-high heat; add oil. Immediately add chicken, skin-side down. Reduce heat to medium and cover pot. Cook, covered, flipping chicken once, until chicken is golden brown on both sides, about 10 minutes (5 minutes each side); transfer chicken to plate and set aside.
    3. Add to same pot over medium-high heat, 4 cups water, reserved marinade, tomato paste, olives and chicken bouillon; stir until well combined and tomato paste and chicken bouillon are dissolved. Season with salt, to taste.
    4. Bring liquid to boil; add rice, stirring until incorporated. Return liquid to boil. Reduce heat to medium; simmer until water is evaporated, about 5-7 minutes. Return chicken into pot; reduce heat to low. Simmer, covered, until chicken is cooked through and rice is almost tender, about 15 minutes. Stir chicken and rice from bottom to top (to keep rice and chicken from sticking). Cover pot and cook until rice is tender. Goya’s recipe says about 5-10 minutes more; however, Nonna had to let it cook an additional 15 minutes (30 minutes total). Serve immediately.

Pear-fectly Crumbled

Nonna did some spring cleaning. She found some long forgotten canned pears that Oma (Nonna’s mom) had canned and given her. You’ll have to watch the video so see how it came out. Needless to say if you are ever in a zombie apocalypse and you find canned pears you’ll, know what to do with them.

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Pear Crumble

Ingredients

    • 2 quarts canned pears with cinnamon (See Note 1)
    • 4 tsp lemon juice
    • 6 tbsp sugar
    • 4 tbsp AP flour
    • 1/4 tsp ground ginger
    • A couple of dashes of ground nutmeg
    • 2 tbsp goat butter
    • 4 tbsp chopped nuts (your choice as to kind of nuts)
    • 4 ounces sweet goat cheese
    • 1/4 tsp ground cinnamon (See Note 2)

Directions

    1. Grease a baking pan to prevent sticking. Nonna uses canola spray.
    2. Drain the canned pears. (See Note 1)
    3. Spread the pears out evenly in the baking pan
    4. Sprinkle with lemon juice.
    5. In a mixing bowl, add goat cheese, sugar, oats, flour, ginger, and nutmeg. Mix. (See Note 2)
    6. In mixing bowl, add cuts of butter and mix until crumbly.
    7. In mixing bowl, add nuts. Mix.
    8. Once crumbly, sprinkle over pears.
    9. Bake 350°F for 25-30 mins or until bubbly.

Note 1: Nonna used home canned pears. If you do not have home canned pears, use about 6 medium pears, peeled, and sliced.

Note 2: Nonna’s canned pears already had cinnamon added. However, if you pears have not been flavored with cinnamon, you should add 1/4 tsp ground cinnamon (or more) as you desire.

AMBROSIA

Don’t like cooking? Can’t cook? Gotta bring something to the party? This is the recipe for you! Easy, sweet, DELICIOUS!

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Ambrosia

  • Difficulty: Easy Peasy
  • Print

Ingredients

  • 8 ounce can crushed pineapple
  • 2 – 20 ounce cans pineapple chunks
  • 3.4 ounce box Pistachio JELLO
  • 1 cup walnuts (chopped)
  • 1 cup coconut (shredded)
  • 1 cup baby marshmallows
  • 8 ounces cool whip

Directions

    1. In bowl, add crushed pineapples and both cans chunked pineapples with the juices.
    2. Add pistachio jello and mix gently.
    3. Add walnuts and coconuts. Mix.
    4. Add marshmallows. Mix.
    5. Add cool whip. Add it slowly. Add some and mix. Add some more and mix. Repeat until 8 ounces added or 1 tub.
    6. Put in the refrigerator overnight. It will be ready in the morning!
    7. Go skydiving (See Note 1).

Note 1: If you don’t skydive or can’t for some reason (weather, time) then do what you desire. After all and as Nonna says, recipes are just suggestions!

Homemade Goat Cheese

This was a simple, yet time consuming recipe. it was worth every second! Simply DELICIOUS!

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Goat Cheese

Ingredients

  • 2 quarts raw goat cheese
  • 2/3 cups lemon juice (fresh squeezed in best)
  • Non reactive cookware (See Note 1)
  • Cheese cloth
  • Thermometer
  • Honey (optional)
  • Jacobsen Garlic Salt (optional)

Directions

1. Heat 2 quarts raw goat milk. Heat SLOWLY. Nonna used her lowest setting. Stir occasionally. Watch it the whole time. Do not let the milk burn. If you heat the milk too fast it may sour.
2. Heat until the milk is between 180°-185° F. There should be bubbles around the edges. It should just start to bubble in the middle.
3. When the milk is heated to the proper temperature, add the lemon juice (1/3 cup fresh squeezed lemon juice to 1 quart raw goat milk). Mix.
4. Turn off/remove from heat and let stand for 10 mins.
5. Fold cheese cloth, dampen, and place over a fine strainer (non reactive) (See Note 2)
6. Pour goat milk over the cloth and strainer (you are separating the curds and whey). Let stand at room temperature for 1.5 hours. Do not put in direct sunlight and keep away from any heat source. The curds will harden
7. Scrape curds into a bowl. At this point you can add seasonings or not depending on what you want. Mash the curds together, seal the container, and place in refrigerator. (See Note 3)

Note 1: Non reactive cookware is important. Use stainless steel or tin. Avoid copper, cast iron, and aluminum.

Note 2: Nonna had some issues with the cheese cloth and straining. The curds were very small. A fine strainer and multiple layers from a folded damp cheese cloth are necessary.

Note 3: Nonna separated her curds into 2 bowls. She added a couple tablespoons of honey to one bowl and some Jacobsen Garlic Salt to the other. No measurements. Just to her taste (she taste tested).

Goya’s Shrimp & Pineapple Taco

Nonna decided to check out some new flavors and recipes. She found herself on Goya’s website and just could not resist Goya’s Shrimp & Pineapple Taco recipe. She even ordered some products from Goya’s online store. The result was AWESOME!

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As Aunt Winkie is going fishing (or is fishing or was fishing or all three) the written recipe is going to be delayed. However, the truth is Nonna ACTUALLY followed Goya’s recipe. Really she did! As such you can find the written recipe by visiting Goya’s webpage or just click the link.

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